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Pizza dough made easy at home from scratch.
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- Опубликовано: 19 апр 2018
- How to make delicious thin crispy pizza including the dough from scratch, easy step by step clear and precise instructions.
Sandwich bread video
• Sandwich bread made ea...
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How to make Ciabatta bread
• Ciabatta Bread made ea...
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• Parmesan style cheese ...
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How to make Mozzarella cheese • Video
Ingredients for Pizza Dough
370g / 13oz Strong white bread flour
215g / 7½oz Water between 35°C to 40°C that’s 95°F to 104°F
1tsp Sugar
1tsp Instant or active dried yeast or 15g fresh yeast
1½tsp Kosher salt or 1tsp Table salt
1tbls / 15g extra virgin Olive oil
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution licence (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/
Morning Stroll Josh Kirsch/Media Right Productions
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Sand Castles The Green Orbs
ruclips.net/user/audiolibrary...
Lazy Afternoon By Dan Lebowitz
ruclips.net/user/audiolibrary...
Lazy River Rag By Dan Lebowitz
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I can almost make this pizza dough from memory because we make it so much. I just made it again today. On the second rise now. However, I still turn it on and listen to the whole thing because I love having your voice coach me along so I don't forget something. Thank you for teaching me to bake. It has spilled over into all of my other cooking as well. I don't just learn recipes. I learn techniques that apply when I change other people's recipes into something that works better. My family would rather I cook than ever go out to eat. You are a great teacher. Thank you John. Always will be my favorite chef.
Thank you for the kind works Vicky. Always appreciated.
What a wonderful comment
John these videos are great and i appreciate the detail you go into when explaining the different steps and i also really appreciate that you have organised all your videos into different playlists, very easy to find what i want to know. Thanks
Thanks for watching M457ERCH33F, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Apologies if you have already subscribed, I losing track of names 👍😃😉
Just found your channel and I’m loving it 👍. Easy to follow instructions of my grandmother’s breads. Thank you for sharing your talents
Thanks for watching Okimyhome, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Apologies if you have already subscribed, I losing track of names 👍😃😉
Just made your bread with 150g wholewheat flour and 350g all-purpose flour (11.7%) as that was all I had in hand. Watched water proportions carefully because of the reduced wholewheat proportions but the dough accepted 275g of water. Used my mini Kitchen Aid mixer to knead the dough for 5 minutes. The bread turned out beautifully - very moist and with a nice crust. (Added extra five minutes on the oven rack as you suggested). I know you prefer that we strictly follow your recipes but in this era of flour shortages sometimes that's not possible. Anyway, just wanted to let you know that the recipe worked with the changes. Will definitely follow your recipe to the letter when I can find bread flour and some more wholewheat. Thanks for the easy to follow instructions, too.
Nice work TD my friend, thanks for watching.
Found you today, just popped up as suggested. Well thankyou RUclips brilliant find. You explain everything so well and make the process look so simple, also having the exact measurements is brilliant. Crunchy dumplings bring back memories of school dinners. :-)))
Thanks for watching Anne, much appreciated. Very kind comment, thank you .
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Anne.
Check out my Christmas dinner playlist here ruclips.net/video/R8twgi87mCg/видео.html😉😃👍
John, thank you for the pizza video.
The tips on forming the dough was exactly what I was looking for, mine always turned out like a map of Africa. I'm sure
that I'll do better now.
Thank you, and thanks for watching my friend. Here is my latest Bread video recipe. You can find the ingredients list and full written method on my website, Hamburger Buns profoodhomemade.com/hamburger-buns/
I usually made sourdough pizza base but was so pleased with another of your bread recipes, tried this yesterday. Very pleased indeed, thank you. I fridged two-thirds of the dough for today. Half for pizza for lunch, half pulled into teardrops, brushed with olive oil, braised garlic, salt and nigella seeds. Served with chicken curry. Very accommodating dough. Thank you again, Chef John.
Glad you enjoyed it my friend.
Have been watching your videos for about a month now, really glad I found them, inspired me to try making bread. Before hand I was mostly a meat and vegetable cook, but it has been so rainy here this winter I was forced into the kitchen, oh forgot to tell you I mostly cooked on my bbq grill outside. Made your brioche bread recipe last weekend and it was delicious. Thanks for the videos, hope you keep making them. Best regards from the United States
Thanks for watching Mark, and for the very kind comment, it's much appreciated.
Hi John. I’ve only recently found your videos and I ordered both your cook books and a proving cover from your website. They arrived today and this evening I made the sandwich loaf. I also did the yeast test and found my opened tins were stale. Thanks for the info on that. The bread is delicious. It didn’t rise quite as much as your loaf did. Having said that it’s the lightest bread I’ve ever made! Thank you so much. I can’t wait to try out the other recipes. The books are clear and you explain the techniques so well. Thank you
Hope you find them useful Elaine, thanks for your support.
Made the dough yesterday afternoon, left in fridge overnight, baked two pizzas this morning. They turned out perfect! Also made a poolish/sponge from your ciabatta rolls recipe last evening. Will be making those this afternoon. Thank you for posting, John.
Thanks for watching crowesarethebest, much appreciated. Well done with the pizzas and good luck with the Ciabatta rolls.
Just a little extra info to help you along if you try these Ciabatta rolls. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, even if it's new yeast, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching crowesarethebest.
Looks excellent. Can’t wait to make this. Thanks for your video John!!!
Thanks again Vanessa.
Absolutely wonderful as always! Thanks for the video. I look forward to learning more about those meatballs!
Thanks again Mark. Won't be long with the balls mate ;o)
Thanks for the clear instructions and direction. I'm a new baker... at age 48 just decided why not?! I just put these 4 dough babies in the frig to rest all day. Friday night is pizza night with my family so this time from scratch and will finish with a topping party tonight, instead of just calling for takeaway. Looking forward to trying your baguettes this weekend. Thanks, John!
Thanks for watching Wendy, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
PS
Great Hot dog bun recipe coming soon, it's currently and exclusively showing on my patreon site for the first 24 hours www.patreon.com/user?u=16607621 and it will be live on youtube from 7pm tomorrow Sat 20th Feb.
This is a fantastic recipe! Definitely a keeper. Thank you so much John.
Thank you, and thanks for watching my friend. Here is my latest homemade pie video recipe, Chicken and Chorizo Individual Pies profoodhomemade.com/chicken-and-chorizo-pie/
Brilliant video and great tips too! Many thanks John😋👍🏽
Thanks for watching Nym DC-J much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Nym DC-J.
FANTASTIC!!! I tried your recipe to the letter and did the "thick crust" version! DELICIOUS!!! Thank you!
Glad you liked it!! Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Another mouth-watering temptation, thank you Chef Kirkwood!
And thank you so much again for watching Moses, much appreciated.
I've been making my own pizza dough for years and it's always good, but this evening I took a look at your way and the added 45 minutes after the proof has made a big 'ol difference. Turns out you make better bloody pizza too! Thanks John
Haha, thanks again Jennifer, try proving that last rise in the fridge overnight, it's even better, taste, texture, and easier to handle.
Thank you for your recipes! I like these very much, often to do follow you.
Thanks for watching Wang Wintice , much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Beautiful clip and easy to copy.Thank you very much!
You are welcome Dee.
I really enjoy listening to you and your teaching. Thank you.
You are very welcome
Just made it today. Perfect. Thanks Mr. Kirkwood.
Thanks for watching CC, much appreciated. Please like share and subscribe for more great video recipes.
Thank you so much John!!!
And thank YOU for watching Brenda. Much appreciated.
Made this pizza dough yesterday for Tea. Made 3 pizzas with this dough and they were absolutely delicious. Didn't think they would turn out as good as they did. First time making my own pizza's and I'm afraid I won't be searching for a better dough recipe cos this one is perfection.
Did put my dough into the fridge after the rise for a few hrs and removed it and hr before I needed to use it.
Thank you John
Fantastic! I'm pleased you gave it a try my friend and it turned out well Mandy. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
Great informative video, John. I tried lots of your recipes and they came out perfectly. Thank you very much. I will try this soon!
Thanks for watching Aruni much appreciated, pleased you enjoy the videos.
as I said in your baguette vid been doing pizza dough for a year with varying success . Can't wait to try your method.
Have to say that your videos are right up there with the best. Simple no over talking. thumbs up big time.
Thanks again for watching Colin, much appreciated, good luck and stay safe my friend.
So how did your pizza dough improve after following this?
Another excellent video. Thank you! I'm going to make pizza right now.
It's 3am, it's too hot in the house and couldn't go back to sleep. I know, watch John's video about how to make homemade pizza. I thought your soothing voice will help me go back to sleep. Great idea, now I'm wide awake, hungry, and looking for ingredients to put on leftover homemade dough. Unlike most of my family, I have to work today, which is Sunday. Well, at least I'll have a really delicious lunch or maybe breakfast. Thanks John! It was cute how your better half popped in and gave her seal of approval. My better half always shows up when everything is done and leaves when everything is eaten. Have a super duper day to both of you! Thanks again for the tutorial. Maybe show us how to make the pizza peel?
:o) thanks again for watching, much appreciated, still having a good chuckle at your comment.
It's 3yrs later, 5am and the pain is keeping me awake. I started watching the different bread videos thinking John's soothing voice and methods would ease me into sleep. Instead I've found this pizza dough video and your comment! Bless you and John both for making me smile and bringing me inspiration for tomorrow.
Such a clear explanation ive never seen in my life. Love ur chanel and happy i found it.
Thanks for watching much appreciated. Very kind, thank you. Please like share and subscribe if you haven't already done so.
Thanks. Love your tutorials.
You're welcome Debbie.
Thank you so much John love it
You are very welcome
The recipe seemed amazing and I couldn't wait to try it. So I made it for supper tonight, it came out petfect the best pizza I ever made!!! Everyone praised it. Thank you again
Well done Kathie, very pleased it was a success :o)
That pizza looked scrumptious, great video.
Thank you 😋
Hi John I am a new subscriber. I’ve been watching your videos on bread making and the sourdough starter and now this pizza dough. I just want to compliment you on your style of teaching and to thank you for your hard work. Thankfully you have so many videos that I have yet to watch. ❤️
Welcome aboard! BH.
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
I made this last week and what a success it was, absolutely scrumptious, I'm in the middle of making it again as it was so good. Thanks for this great recipe John! By the way your steak and kidney pie was also a hit with the family!
Great job!. Pleased you're finding the recipes useful. Thanks for watching my friend ❤️ much appreciated.
I just wanted to say, I tried this the other day and it's absolutely brilliant.
I used a mixer and followed everything down to the last t, and it really blew my mind when it came out better than anything i'd get from the pizza shop.
I ended up using one of my mum's old flan dishes and allowed my oven to heat up on gas mark 9 for around 45 minutes - I also used a pizza stone.
Using pasata, Mozarella (Fresh), Pepperoni and Salami all from Lidl as well as Cathedral City - Extra Mature Cheddar & Mature Cheddar - It really did come out well. I should try my own tomato sauce but I was being lazy, that's the next step up I think
I'm going to do another batch this week and leave the dough for a good 24-30 hours as I found the pizza tasted even better when the dough had been rested in the fridge overnight.
Thanks John! I'll be getting hold of some of your books soon
Thank you so much my friend, it really helps support the channel and keep it going.
Brilliant. I'm pretty happy with my own pizza recipe but even then I'll still sit and watch your videos as they're just so entertaining, informative and inspiring.
Thanks Quickblood, much appreciated my friend.
your better half's cameo "appearance" & your commentary on it was such a cute touch to the production. I loved it.
Thanks Round, much appreciated.
John! Thanks for the video!!
You're welcome Snowcloud, thank YOU for watching much appreciated.
John you are a good teacher, you explain real well. Thanks
You are very welcome Joy.
I'm an amateur home cook and have never had to courage to make my own doughs. You're videos are easy to follow and give me the confidence to try the pizza crust! Thanks for sharing your knowledge.
You are so welcome Steve, thank YOU for watching.
Best Pizza I've made so far. THANKS John watched loads of over Videos about Pizza and yours is by far the Easiest and the Tastiest 😁 to make
Glad it was helpful Mark.
Pizza success! Thin and crispy they were and the bread had some flavour, my 6 year old grandson devoured one and a third ham and pineapple topped. Happy days. Thanks John.
Well done Peter.
Love your recipes, Thank you Mr. Kirkwood, greeting from The Netherlands
Thanks for watching Yaya M, much appreciated. Very kind, thank you. Happy new year for 2019 my friend.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Yaya M. Apologies if you have already subscribed, I'm losing track.
John, thank you. I had never made pizza from scratch. I did a pizza once, forty years ago ... with dough I purchased from a nearby bakery. Tonight I followed your great video. I scaled it up by 1.5 and made six wonderful tasty and memorable pizzas with my grandchildren. I made the pies as you taught us and they put their choice of toppings then I baked them to perfection as you teach in your video. Was everyone amazed! I was! Thank you.
Sounds great! nice job my friend.
With your videos baking is easier than ever
I backed for the first time in my life following your recipe
Thank you very much
Thanks for watching Abbas, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I am trying this tonight. I have already done the soft rolls and they came out amazing. My father tried the soft rolls, brioche and your ciabatta and they came out perfect! Just as like the ones you buy! Thank you so much for your videos and to the wonderful explanations you give us
Wonderful! Thanks for watching Veronica.
Pizza dough and Sauce
Part 1 ruclips.net/video/dthEs8bg83U/видео.html
part 2 ruclips.net/video/n9eDraHLdvU/видео.html
The pizza turned out perfect... Couldn't have wished for it to be better. Thanks John
Thanks again Dee much appreciated. Pleased it turned out OK.
I tried your recipe and it turned out great. My family loved it! Thanks very much. Please keep posting your recipes.
Thank you, I will
You sir without a doubt the best softlie spoken gentleman that has persevered in getting your recipies right ,i can tell ,what a gentle soul you are ,i cannot begin to tell you how appreciative i am for finding your channel . God bless you and your family peace 🙂
Thank you for your kind words and God bless you also. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Looks amazing.
I made the pizza. First time ever. It was unreal... Delicious.
I love baking because of Your videos. Thank you John. ~ Kevin
Thanks again, much appreciated, cooking is like exercising it gets addictive :)
I appreciate when you give us the tips from professional kitchens.
Thanks again Natalie. you are very welcome.
Artistic hands at work TY for sharing
Thank you kindly Sandra.
I just love your cooking .
So kind. Thank YOU! for watching.
You had such a beautiful presentation, thanks, I'm really going to try this!
Why thank you once more Reiki, very kind.
Deja Vu! I was only saying this morning that I want to make our own pizza's as we are currently doing our best to avoid processed, supermarket food. Lo and behold...I see that you have put this one up! I click on it and a lovely, calm voice floods my ears and instantly calms me, PLUS gives me the recipe to the most beautiful pizza ever....that's put the tin hat on a gorgeous sunny day in Weardale.. Lovely to see your other half appear (even if it is only the hands!) Love to you and yours and thank you for these video's they are a blessing to us! :) P.S. who the billy heck put 4 thumbs down on this??? They must be bonkers! ;) xx
Thanks again Jax, much appreciated,
I am really into your videos.
Thank you for uploading!!
You're very welcome and thank you for watching.
Hey John, thanks for sharing! I always wanna do a handmade pizza dough, and now I can make it! I'm so happy I can find your channel in the quarantine time. Looking forward to watching your next video, and keep safe!
Thanks for watching Ya_ TiAn, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Ya_TiAn: PLEASE try John's French style Baguette. It is JUST amazing!
good staple recipe john....good advice and tips much better than alot of vids on here..as for toppings the skys the limit to whatu fancy aswell as thin or thick crust..good video john.
Yes it's all down to what you like. I like experimenting with lots of toppings.
I like the way you can be technical without being too technical, i.e. what is strong white flour 12% look for 12 grams per 100 grams on the nutrition table. Voilà!
You make me happy☺️
😉😃👍
Made this a few times now and it's so easy and I love it.
Made the Italian sauce also. Brillant
Thanks Dee, New easy apple and custard cake video coming in the next couple of hours. :o
@@JohnKirkwoodProFoodHomemade brilliant John x
The pizza tasted amazing! Thanks so much for the recipe! 😁🍕
Thanks again for watching Aruni G much appreciated, pleased you enjoyed the video recipe.
Yes at last I had all the ingredients and a pizza tray; and the pizzas are absolutely delicious thank you. I made a tuna and anchovy one which I ate in one go, and a pork meatball one which my wife eventually finished off. The big challenge I discovered is getting the dough onto the hot pizza tray, but it got there eventually. I need a proper slider thing. So funny though as you mention, the pizza will only let you stretch it so far then it says that's enough and won't go any further. But as you said, you give it a bit of a rest then it will stretch again. I don't know why but the pizza is the most exciting cooking that I have done so far. Thank you so much for the video and recipe.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Always enjoy your videos Chef. Learning. Thank you for your time. 👍.
Thanks Rick, much appreciated.
You are such a great cook sir john!
Thanks again for watching Safetyleed, always a pleasure my friend, you're very kind.
The pleasure is mine sir john may god bless you! Make more beautiful videos to inspire your viewers like me..
Just made 2 pizzas using this recipe tutorial and it’s absolutely delicious 😋 thank you again for another great tutorial 🙌👏
Thanks again for watching Sweet Lakes Cakes 77, nice one my friend.
I love your tutorials. I also did the bread rolls and they are gorgeous
Excellent recipe for pizza John thank you very much I,m a big fan of starting mine off in a hot iron skillet then finishing off under a hot grill the bottom can char a little but I like that gives it that authentic touch all the best stay safe.
Sounds great! I've been thinking of doing a video for that very method, for those who don't have very hot ovens.
I’ll try to make my first pizza next week, thx for the easy recipe Chef John👍🍕🧀
Hope you enjoy Helen. Part 2 makes the sauce.
Pizza dough and Sauce
Part 1 ruclips.net/video/dthEs8bg83U/видео.html
part 2 ruclips.net/video/n9eDraHLdvU/видео.html
Awesome as usual John. 😊
Thank you! Cheers my friend.
Hi John! My husband and I love your videos and your recipes. I regularly make your Honey and oatmeal bread and also I use your hot dog buns recipe. I use it for hamburger and hot dog buns so I can make both at the same time. I just put a little milk in a spray bottle and sprinkle sesame seeds on the burger buns. I learned that from watching you. Thank you.
Nice job Kathleen, have you tried my dedicated burger bun and burger recipes, here's a couple of links.
Burgers
Part 1 Buns ruclips.net/video/x-LvZUVYIY8/видео.html
Part 2 Burgers ruclips.net/video/h_g16rVaybU/видео.html
Hello, John. The superheated oven lends a real and authentic flavour to the pizza which just takes it to the next level. For those who do not have a woodfired oven, may I suggest getting hold of a cast iron pan with a cast iron lid which fits over the top. I use the lid off one of my camp ovens. Put the lid in a good hot wood fire until it is extremely hot. Have a reasonably long and sturdy hook to handle the lid. A good pair of plumbers multigrips (and a glove) is a handy tool too. Heat up the cast iron pan and quickly add the base, then the topping and then cover with the hot lid. It is very easy to do because the initial blast of heat "singes" the pizza and then cools to a more manageable temperature. Sometimes, if the fire is not hot enough, or if I am doing several pizzas, I use two lids in rotation so that I can always give it an extra boost. Once the pizza looks good from on top, you can always cheat a bit by lifting the edge of the pizza for a peek and raise the heat of the pan until it is perfectly browned underneath if necessary. It is very easy to get the hang of and I have entertained up to a dozen guests with just two pans and three lids. Great for outdoor entertainment!
Thanks again Jennifer, very interesting my friend.
Wow, that's really crispy.Thank you for the video.
Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Scotch Pies profoodhomemade.com/scotch-pies/
I made this last night but the first crust I transferred to the oven flipped and I ended up with half of it upside down on the tray. Waited for it to get done and it tasted good. Didn't look appealing though but reminded me of... calzone. Made the last dough roll into just that. Soooooo good. Am making this again today. Thank you so much, uncle John. 😉
Pleased you enjoyed the recipe, it'll get even better with practise Rock.
I put cheese sticks into the crust and made it a bit thicker than yours John. It wasn't crispy either. I adjusted the times like you suggested. The pizza is cold now and it tastes delicious. So simple. You are a star John.
Cheers bud.
Trying this recipe today. Thanks!
Hope you enjoy
@@JohnKirkwoodProFoodHomemade it was great thank you. Do you know if the dough can be frozen? To be defrosted at a later time?
Another very nice video!
I have a home gas oven and find the perforated (and screen-type) pizza pans work really well for making thin-crust pizzas.
Thanks again brant as always much appreciated, I really must get my granite pizza stone cut to size, can you belive it's only about a ½ inch too big to get into the oven :o(
Really lovely John. I even leave my dough in the refrigerator for 48 hours or more if I remember to plan things out in advance. I also prefer cooking on a pizza stone, but you have to preheat it for a good hour so it cooks pies in 5-6 minutes with a deep brown bottom. Great looking pies. I'm off to check out the spicy sauce video.
Thanks again for watching Aladdin, much appreciated.
John, I'm batting a thousand with your well thought out recipes, including this, which I made last night. First pizza crust I ever made! Before this, only 2 varieties of pizza were to be found in my kitchen: 1) Frozen, and 2) Takeout. I made the dough the night before so that the second rise took place in the fridge. I made it into one extra-large cheese, basil, & onion pizza instead of 4 small ones; it took 11 minutes to bake and I used a rolling pin to shape it. Only 1 slice out of 10 was left over, and that was gone by the next morning. Will try out your spicy meatball recipe next time we have ground beef in the house!
Thanks again for watching BBT, much appreciated. All sounds great. Let me know how you get on with the meatball recipe. 😀😀
I'm at it again! I've decided to make calzones with this dough. I'm crossing my fingers it works. I've prepared a white sauce with grilled chicken and broccoli. Wish me luck! So far every recipe I've made from you has been a hit! The Blossom bread was Outstanding! I'm new at all this if I can do it, anyone can. Much love from Massachusetts USA
Fantastic Anne! I'm pleased you gave it a try my friend and it turned out well. My son makes an amazing Calzone. 😁😋
@@JohnKirkwoodProFoodHomemade Well it came out really good for my first time 😊
Looking through your bread recipes I'm making a homemade chicken stew tomorrow so I'm thinking your baguettes again. I'll see LOL
P.s I found out my King Arthur all purpose flour had more grams of protein than my bread flour..thank you for the tip! Many blessings 🙏❤
Thanks for the videos!
Thanks for watching Anttipantti, much appreciated
Please like share and subscribe for more great video recipes.
Hey, question about your lovely bread videos, can you freeze the baguettes and bake them later.
Really comprehensive thanks
Thanks for watching Saida, much appreciated my friend.
Hi John, the pizzas look fantastic. I'm definitely going to give it a go.
Many thx
Thanks for watching Ginger, good luck with the recipe, stay safe my friend 😉.
Very delicious pizza Lot of experience
Another great watch on and recipe to try out 👍
Thank you so much 👍
Pizza: one of our favorite meals. Thanks for demonstrating how you make delicious pizza crust. :)
Thanks again for watching Padmé Padmé.
Oh wow John looks delicious,ur amazing at what u do can't wait to try this pizza 😍
Thanks Jade, as always much appreciated.
wooooooow seems very Delicious yumeeee
thx for sharing this video
Thanks again for watching Rose 👍
Just made your pizza, let the dough rest 24 hours, this is the dough recipe I've been looking for. Great pizza !
Nice one Martin, good job.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
John flipped me the bird at 3:00 !
In all seriousness Mr. Kirkwood , I tried this recipe last night and it worked very well . Not great because I probably didn't knead the dough long enough . Toppings were artichoke hearts , mushrooms , black olives , basil from my greenhouse and cheese . The pizza had that excellent yeast flavor , but the texture was not perfect like yours .
Will try again this evening and hope for better results . Thank You once again .
Thanks again for watching Alpha Vector, the more times you make the better and easier it becomes. 👍😃😉
John, I love You ;) You are absolutely amazing! The cooking, baking is my passion and I have good feedback.... hihi, but thanks to You I progress with my passion! All the Best John! Wish You All The Best!!!
Thanks again for watching HP, much appreciated my friend, very kind.
YOU HAVE A VERY NICE VOICE AND YOU EXPLAIN VERY CLEARLY THANK YOU JOHN
Thanks Annette.
Great ! Thanks John
You're very welcome 1954BJohn, much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again
Thanks for share us this . I appreciate it
Thanks for watching my friend, please like share and subscribe for more great video recipes.
I always make a John Kirkwood pizza and its never failed me and instead o using a tomato sauce for he base I use red pesto it really pops
Wow... Thank you John... I have never come across such perfect measurement for pizza... I didn't require even a pinch of extra flour. This recipe is going to become my go to from now... Much love from Nagaland.
You are very welcome my friend.
I made this last night, was a little lazy and used pasta sauce as the base but they turned out great, just as good if not better than takeaway pizza, I was genuinely surprised how well they came out, thanks John
Thanks for watching Richard, much appreciated. Nicely done mate 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
There are no words to express my state of mind and tastebuds.... let me try...
WOW just WOW... you cooked my all time favorite food AND I AM hungry. There is a GREAT pizza place about 65 miles round trip. Since I do not yet have all the tools and ingredients ... I will have to hit the road before I loose my mind!
Aww Sorry David😂🤣 but I hope you managed to get a pizza, Thank you so much for watching 😀.
Thanks John.. I like your videos because you are very informative.. Regards from Kuwait 🇰🇼
Thanks for watching much appreciated, pleased you're enjoying the video's.
Love this guy
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
@@JohnKirkwoodProFoodHomemade Thanks, I really enjoy watching your videos.